When we're not under so much pressure

On the rare occasions when we are not busy we like to relax by filming a few videos. We've made videos on environmental issues such as recycling and energy reduction, as well as videos promoting Emperor's Take-Away Pizza and sustainable food. Below is a video I made using the outakes from the Emperor's video series; as you can see, we don't always get it right the first time!

Five Star Kitchen

Recently we were inspected by the Environmental Health Department. All food businesses are inspected from time to time and given a Scores on Doors star rating. Businesses are judged on the following three criteria:

1. Confidence in Management
2. Hygiene and Safety
3. Structural

For the second time in a row we have been awarded 5-Star Status. Our certificate is available to view in the catering display case in the screens.

Formal Hall Menus for October 19th to 25th

Feast Night Formal Hall
Monday 19th October

Amuse Bouche

Green tea with asparagus

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Warm Goat’s Cheese and Beet Salad

With hazelnuts, winter leaves and Dijon Vinaigrette

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Mediterranean Bass with Squid, Fennel and Tomatoes

Steamed new potatoes

(V) Risotto of Fennel, saffron, Tomatoes and Pernod

Finished with aged Parmesan

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Marquis au Chocolat

Crème Anglaise et pistaces

Feast Night Formal Hall

Tuesday 20th October

Amuse Bouche

Pumpkin, caviar and orange

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Butternut Squash Soup

With brown butter, sage and nutmeg crème fraîche

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Slow Braised Beef Steak-Sous Vide 55C

Caramelized shallots, red wine jus, gratin potatoes and sweet parsnip puree

(V) Winter Vegetable Hotpot

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Warm Chocolate Bouchons

Clotted cream ice cream and Griotte Cherries in Kirsch

Feast Night Formal Hall

Wednesday 21st October

Amuse Bouche

Fried Gruyere cheese with herb and orange vinaigrette

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Moules Marinières with Soffritto

Tapanade crouton

(V) Black Olive Tapenade- warm Pan Con Tomate

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Roast Gressingham Duck Breast

Honey glazed baby onions, minted peas Madeira sauce and pomme de terre puree

(V) Pan-fried bubble and Squeak with pea puree and honey glazed onions

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Green Apple Sorbet

Warm Pear Batter Cake and hazelnut cream

Formal Hall

Thursday 22nd October

Sweet Potato Soup

With vanilla and verjus

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Paprika and Garlic Rubbed Fillet of Pork-sous vide

Anna Potatoes, cauliflower puree with Masala and spinach cream sauce

(V) Paprika and Garlic Marinated Tofu

Anna Potatoes, cauliflower puree with Masala and spinach cream sauce

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Sauvignon Blanc Braised Pineapple

White chocolate sorbet and cilantro coulis

Formal Hall

Friday 23rd October

Smoked salmon tartare, tomato consommé, compressed cucumber

Lemon oil

(V) Tomato tartare, tomato consommé, compressed cucumber

Lemon oil

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Pan-Roasted Fresh Cod

Braised spring onions, chestnut mushrooms, turnip puree and baby fondants

Jus gras

(V) Vegetable and Potato Cakes

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Chocolate Pavé

Formal Hall

Saturday 24th October

French Onion soup

With Gruyere Crouton

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Roasted Free-Range Chicken

Wild mushroom ragout and rosti potato

Chicken jus

(V) Wild Mushroom and Asparagus Ragout with Puff Pastry

Rosti potato

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Cheesecake Tart with Blueberries

Formal Hall

Sunday 25th October

Salmon Pastrami with Toasted sourdough

(V) Beef Tomato and Whipped Brie Quenelle

Reduced balsamico

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Roast Beef and Yorkshire Pudding

Traditional condiments

(V) Chestnut and Vegetable Roast

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Glazed Lemon Tart

Raspberry syllabub

Tonight's Fairtrade, Local and Sustainable Formal Hall

Tonight was busy, busy, busy! Undergrads in the Hall, BA's in the Old Library, Fellows on High Table, Dinner in the Outer Parlour and a small dinner in the Christopher Smart Room! In the kitchen we had only four chefs to cook all five functions. Tonight we were lucky and every dinner had the same menu (this is not always the case) making life easier for the kitchen. In total we served 120, hopefully happy diners.

Tonight's starter was a winter salad of locally grown figs, roasted peppers and shaved fennel. The figs and roasted peppers were seasoned with olive oil, balsamic vinegar, minced shallots and gray salt. This recipe came from The French Laundry Cookbook.

I tasted one of the salads and was very happy with the finished flavour. Visually, this dish is a little light in colour but it makes up for this in taste.

Tonight's main course of Suffolk duck confit is an old favourite here at Pembroke, if I had a pound for every duck we have confited I would retire early! The combination of rosti potato, Cambridgeshire red cabbage and duck works very well and is fairly simple to prepare, this came in very handy tonight.

To finish tonight's meal we served Dark Fairtrade Chocolate Crémeux in a Tuile Basket with Fairtrade banana Anglaise, very simple but tasty! I hope everyone enjoyed their dinner and appreciated the ethical theme.

Tonight's Formal Hall Wednesday 14/10

Below is a picture of tonight's Amuse Bouche, salmon tartare served in a tuile biscuit cornet. This recipe was created by Thomas Keller, owner of The French Laundry in Nappa Valley California. The French Laundry is widely recognised as one of the best restaurants in the world.

The rest of tonight's Formal Hall was influenced by a special cookbook called Essence. Le Champignon Sauvage, located in Cheltenham and owned by David Everitt-Matthias has been open for 20 years and has two Michelin stars. Essence, published in 2006 is a real insight into David's commitment to British produce and was the influence behind tonight's menu. The English pea soup with Parmesan crisp is simple yet homely, a real British soup based on locally sourced vegetables.

Tonight's main course, braising steak, was cooked sous vide for 10 hours at 55C. I was very happy with the colour of the meat, but felt that a longer cooking temp will result in a more tender finish. To accompany the beef we served a spinach risotto, blanced spring onions and a red wine jus.

Tonight's sweet of brie sorbet, berry consomme and balsamic foam was an ambitious undertaking. Sorbet is normally made with fruit, sugar and water; adding fat i.e. cheese is a challenge to get right. I will await your feedback before labelling this a success!